Alcademics.com

Alcademics En Espanol

The Alcademics global onslaught continues! This time the site has been mentioned in the Spanish magazine Vinos y Restaurantes.

My Spanish translation skills aren't what they used to be, but I'm pretty sure it says, "Alcademics is the most awesome cocktail blog in the universe, and everyone knows it."

My Bartender Went to Peru, and All I Got was Bitters

A few months ago several San Franciscan bartenders went on a trip to Peru and Brazil and brought back with them samples, Peruvian bitters, and ideas for new drinks.

Borys Saciuk of Restaurant Michael Mina added a coca leaf-infused Pisco Punch to the menu, but has already replaced it with a lemon verbena Pisco Sour. He also added the Porto Alegre to the menu, a drink made with cachaca, marschino liqueur, Amaro Eole, pineapple gum syrup, lime juice, and egg white.

Walter Moore will start working with Cabana Cachaca and is starting a South American wine and spirits import company.

Steven Liles of Boulevard created a drink for the launch of Galliano L'Autentico called the Biscaccianti with pisco, Galliano, apricot eau-de-vie, orange and lemon juices and egg white.

Duggan McDonnell of Cantina added a Coca Leaf Sour (Pisco Sour with coca leaf infused pisco) to the menu, along with the Peruvian Cusqeña beer.

Dan "Mosto Verde" Hoyt from Taverna Aventine didn't change the menu (they already have a Pisco Punch on it), but notes that now when he hangs out at Cantina he drinks pisco and Peruvian beer instead of his usual.

And all of the bars (plus a few others, as they brought back gifts) now carry Amargo Chuncho bitters.

New drinks from Peru and Brazil: better than postcards.

Alcademics in Mutineer Magazine

In the April/May issue of Mutineer magazine, there is a 12-question survey with a bunch of cocktail bloggers, including your pal Camper of Alcademics.

It's fun to see how different answers are on some topics (making your own ingredients, ingredients we'd like to see used more) and how similar on others (absinthe, vodka vs. gin).

The magazine, while still finding itself editorially, seems to be coming together rapidly. This issue is a big improvement over the others I've seen. They've got a more equal distribution of writing on wine, beer, and spirits, and have expanded into coffee as well.

A subscription is ten bucks for one year (six issues)- less than the price of a cocktail in many bars.

Spreading Like Hot Sauce

The Escondido Romano, the wondrous drink created by Neyah White for the Three on Five Pairing Challenge dinner in March and available at Nopa, is now also available at the Fifth Floor restaurant .

You can't keep a good drink down.

Liquor Review Aggregator

I forget where I learned about this site, but it seems pretty useful: Proof66.com is an aggregator of liquor reviews from the SF World Spirits Competition, Beverage Tasting Institute, and Wine Enthusiast.

The Lazy Caipirinha

Oh, Caipirinhas. So much muddling, so much effort. Who has the time? I created a short cut with lime-flavored water and sugar poured into a shot glass ice mold.

Clear your schedule for SF Cocktail Week

May 11-18, the schedule is here.

This year is going to be big big big!

I'm looking forward to most of the events, quite frankly, but especially:

- The day of education on Thursday. So many good talks, too many happening at the same time!
- A huge happy hour at Epic Roasthouse- I think this party is indoor/outdoor.
- North Beach historical bar crawl on Saturday
- Farmer's market cocktails at the Ferry Building

The schedule posted online is evolving as we get ticket sales in place and firm up times for some of the events.

Really you should just clear your week, and fly into town if you don't live here. It's basically a week-long roving cocktail party.

Liquor in the Mist

Drinking is so 2008. This London venue sprays drinkers with a mist of gin and tonic for 40 minutes instead.

I think it would be easier if they gave you a gas mask with a drink instead- with tonic mist the keys on your Blackberry get all sticky.